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Black Quinoa & Hemp Seed Salad
Ingredients
Salad
- 2 cup black quinoa
- 4 cloves garlic, finely chopped
- 2 cup chicken or vegetable stock
- 2 tbsp butter or olive oil
- 2 handfuls of Italian parsley & basil leaves, roughly chopped
- 1 lemon, juiced
- 1 cup cherry tomatoes, sliced in half
- 1 cup sauerkraut
- 2 cup water
Dressing
- 1 handful of basil
- 1 lemon, juiced
- 1/4 cup new hemisphere Hemp Seed Oil
- 2 cloves of garlic
- 1/4 cup water
Instructions
Salad
- Add the quinoa and garlic to a large saucepan. Pour in the stock and 2 cups of water. Add pinch of sea salt and pepper
- Bring to the boil, then turn the heat down to low. Simmer for about 20 minutes until all the liquid has been absorbed.
- Stir in butter or olive olive, herbs and lemon juice, mixing well.
- Taste, then adjust the seasoning if you need to. Leave to cool, then toss with the sauerkraut and tomatoes
Dressing
- To make dressing, add all ingredients (except the water) to a blender and blend until smooth and creamy.
- With the blender running on low, add the water a little at a time until the dressing has reached the consistency you desire.
- Season the dressing with salt and pepper.
- Drizzle the dressing on top of the salad, and then serve